Fried Arbi

By: Koushik

Created: 02/19/2025 03:24

Last modified: 08/08/2025 17:41

Fried Arbi is a crispy and flavorful dish made with colocasia root (arbi), spiced with ginger, green chilies, and aromatic dry masalas. It is perfect as a side dish or snack in Indian meals.

Ingredients

1/2 kg arbi (colocasia root)
2 tbsp ginger
2–3 green chillies
1/4 tsp ajwain (carom seeds)
1/4 tsp coriander powder
Chilli powder to taste
Rock salt to taste
A pinch of mango powder (amchur)
Oil for frying

Instructions

Boil the arbi: Wash the arbi thoroughly and boil in water until tender. Use a fork to check; it should pierce easily.
Cool and peel: Allow the boiled arbi to cool completely. Peel off the outer skin carefully and slice each arbi into two halves or desired sizes.
Fry the arbi: Heat oil in a deep pan or skillet. Fry the sliced arbi on medium heat until they turn slightly golden and develop a light crispness on the edges. Remove and keep aside.
Prepare the ginger-chilli paste: In a separate wok, heat 1 tbsp of oil. Grind or crush the ginger and green chillies into a smooth paste.
Cook the spice base: Add the ginger-chilli paste to the heated oil and sauté for 2–3 minutes until aromatic, ensuring the raw smell of ginger and chilli disappears.
Combine arbi with spices: Add the fried arbi to the wok with the paste. Mix gently to coat the pieces with the aromatic base.
Add dry spices: Sprinkle salt, coriander powder, mango powder, ajwain, and chilli powder over the arbi. Stir carefully to coat the arbi evenly without breaking the pieces.
Simmer briefly: Cook on low heat for 2–3 minutes to allow the flavors to meld.
Serve hot: Transfer to a serving dish and enjoy as a side dish with Indian bread, rice, or as a snack.